Buzz
Some folks can be quite particular about the flavor profile of their Thanksgiving spread—they crave the classics and expect them to stay true to form. When I suggested adding miso to stuffing, some of them raised their voices, but I’m nothing if not persistent, and I’m going to continue championing how amazing miso is in nearly every Thanksgiving dish.
Though miso is most often associated with Japanese cuisine, its rich umami flavor—salty, slightly nutty, and sweet—pairs wonderfully with turkey, stuffing, squashes, casseroles, and yes, even pumpkin pie. It brings a depth of flavor, saltiness, sweetness, and—if you choose the darker varieties—a touch of funk, all without overpowering the classic, familiar flavors we know and love.
Incorporating miso into your Thanksgiving feast is a breeze—just stir in a spoonful or two into your liquid ingredients (yes, even the condensed mushroom soup!). But we’ve got a few specific suggestions that we’re eager to share:
Pies: Add a dollop to butter, custard, or the macerated juices of a fruit pie to create a dessert everyone will fight for. It’s great in pumpkin pie, but it really shines in pecan pie (the superior pie, by the way).
Casseroles: Mix a few teaspoons (or go bold with a tablespoon!) of the darker miso (red or yellow) into your roux-based sauce, condensed soup, or sour cream before assembling your casserole.
Stuffing: I helped Alice prepare this miso mushroom stuffing for our staff meal, and it was a hit. You’ll want to use about two tablespoons per cup of broth for any stuffing recipe.
Vegan Dishes: Miso shines in meatless meals by adding a savory punch. The white miso is perfect for mashed potatoes, and miso whisked into olive oil works wonders on roasted vegetables, especially Brussels sprouts and squash. It also makes a fantastic vegan gravy (and honestly, a great non-vegan gravy too).
Turkey: If you haven’t heard, turkey can be a bit bland on its own, but it loves a good marinade. This three-ingredient miso marinade is my favorite go-to for any meat. Its sweet, salty funk makes turkey taste like something everyone will gobble up.
And of course, if you’re making soup—like a creamy carrot variety—throw some miso in there too. After all, miso was practically designed for soups.
